Cream Cheese Stuffed Chocolate Bundt

A delicious chocolate cake with a cream cheese filling! I thought the cake tasted more moist and richly chocolatey from the second day on, which is convenient because this cake makes nearly an entire dishwasher full of dishes, so you can just make it the day before a party and have your dishes cleaned up before the actual event? It works!

Ingredients:

Cream Cheese Filling:

  • 4 ounces cream cheese, room temperature
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/3 cup milk chocolate chips

Cake:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 3/4 cup cocoa powder
  • 3/4 cup water, boiling
  • 3 ounces bittersweet chocolate, chopped
  • 3/4 cups buttermilk
  • 3/4 cups butter, melted and cooled to warm
  • 1 2/3 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla

Icing:

  • 1 cup of powdered sugar
  • 2 tablespoons of milk
  • 2 tablespoons mini chocolate chips

Preheat oven to 350 degrees. Grease a bundt pan, then coat with cocoa powder.

To make the filling, combine all ingredients in a medium bowl and beat until well combined. Transfer to a pastry bag (or large ziplock) and place in the refrigerator.

To make the cake, combine the flour, baking soda, and salt in a small bowl and set aside.

In a heat-proof bowl, combine the cocoa powder and boiling water, whisking to combine. Add the chopped chocolate and whisk until melted and smooth, whisk in the buttermilk, then set aside.

In a large bowl, beat together the butter and brown sugar.

Add the eggs and beat until light and fluffy. The longer you beat, the lighter the color gets (because of added air), and the more arm workout you get!

Add the vanilla and beat to combine. Add the flour mixture in 3 batches, alternating with the chocolate mixture.

Pour half the cake batter into the bundt pan, then use your piping bag(/ziplock with the corner cut off) to pipe a layer of cream cheese filling.

Top with remaining cake batter.

Bake for 50-60 minutes, until when gently pressed, the cake springs back. You can do the toothpick test, but the cream cheese layer will make that harder to ‘read’.

Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

It came out so well! Good work, cocoa powder!

Once the cake has cooled, whisk together the powdered sugar and milk, and drizzle over the cake.

Sprinkle the mini chips over the icing.

Cream Cheese Filled Chocolate Bundt

Adapted from bakers royale.

Cream Cheese Filling:

  • 4 ounces cream cheese, room temperature
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/3 cup milk chocolate chips

Cake:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 3/4 cup cocoa powder
  • 3/4 cup water, boiling
  • 3 ounces bittersweet chocolate, chopped
  • 3/4 cups buttermilk
  • 3/4 cups butter, melted and cooled to warm
  • 1 2/3 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla

Icing:

  • 1 cup of powdered sugar
  • 2 tablespoons of milk
  • 2 tablespoons mini chocolate chips

Preheat oven to 350 degrees. Grease a bundt pan, then coat with cocoa powder.

To make the filling, combine all ingredients in a medium bowl and beat until well combined. Transfer to a pastry bag and place in the refrigerator.

To make the cake, combine the flour, baking soda, and salt in a small bowl and set aside.

In a heat-proof bowl, combine the cocoa powder and boiling water, whisking to combine. Add the chopped chocolate and whisk until melted and smooth. Add the buttermilk and whisk until combined, then set aside.

In a large bowl, beat together the butter and brown sugar. Add the eggs and beat until light and fluffy. Add the vanilla and beat to combine. Add the flour mixture in 3 batches, alternating with the chocolate mixture.

Pour half the cake batter into the bundt pan, then use your piping bagto pipe a layer of cream cheese filling. Top with remaining cake batter. Bake for 50-60 minutes, until when gently pressed, the cake springs back. Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Once the cake has cooled, whisk together the powdered sugar and milk, and drizzle over the cake. Sprinkle the mini chips over the icing.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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